Tag Archives: avocado

SERVED UP SOME TURKEY CHILI!!

When the snow birds come calling, I take it as a cue to comfort my palate. With falling temperatures, it’s important that I find the right dish to warm this stomach of mine. Could have gone a myriad of ways; however, I chose to pay a visit to a familiar dish of mine.

Can’t go wrong with a pot of turkey chili. Oh, it’s so simple to whip up. Moreover, it’s chock full of amazing flavors that excite my anticipating taste buds. In fact, I often tend to forget that it’s healthy because of the deliciousness within each bite.

That’s what I call a dish with a fine mouth-watering balance.

OLE! OLE! IT’S TACO FRIDAY OVER HERE!

My taste buds were on high alert for this one. Lunch was super-delicious.  Stuffed some crunchy taco shells with mouth-watering left-over turkey chili. Topped my crunchy ones with diced:

  • nature’s butter (Hass avocado)
  • vine-ripe tomatoes

Garnished turkey chili tacos with flat-leaf parsley I had on hand. And of course, for me, tacos are not tacos without squirts of sour cream.

 

BEEF? WHAT BEEF? #TURKEY CHILI!

A Mexican grandmother would be super-proud of this dish. Though it took approximately an hour to prepare and cook, it tasted like hours of joyful/laborious cooking. Of course, ground turkey was the star of this chili dish.  There are many variations to this dish and I must state that I’m happy about this one.

I took advantage of fresh and store-bought ingredients:

  • vine-ripe tomatoes
  • onions
  • garlic
  • scallion
  • jalapeno pepper
  • scotch bonnet pepper
  • thyme
  • bell peppers
  • dried oregano
  • cumin
  • salt/black pepper
  • tomato paste
  • balsamic vinegar
  • brown sugar
  • Salsa (Mexican)
  • red (chili) beans (spicy)
  • cold tap water

For toppings:

  • sour cream
  • avocado
  • tomatoes
  • flat-leaf parsley

Ground turkey was brown in a sturdy skillet consisting of a drizzle of olive oil. This was seasoned with salt, black pepper, and other dry ingredients. Then, chopped onions, bell peppers, jalapeno, scotch bonnet peppers, and other fresh ingredients were added along with tomato paste, Mexican salsa, a pinch of sugar. Also, a cup of cold tap water.

With a lid on, this slowly simmered on low heat. About 15 to 20 minutes to end of cooking time, spicy red chili beans were added. Mouth-watering chili was topped with a dollop of sour cream along with diced avocado and tomatoes. Instead of cilantro, it was garnished with Italian flat-leaf parsley I had on hand.

Frankly, I didn’t miss the ‘beef’. With the marrying of all these ingredients, my turkey chili was very delicious. My taste buds and I were over the moon. I felt like harping “Ole! Ole!”

 

WENT RED!! #FRIED RED TOMATOES/AVOCADO DIP

Needed something to quiet and satisfy the craving within. What do you know? Bobby Flay came to my rescue. Stumbled on one of his Brunch shows. One of the items on the menu was fried red tomatoes.

Decided to create my version as I had the main ingredients on hand (red plum tomatoes). Sliced them up about an inch, sprinkled a pinch of salt for flavor as well to draw the excess fluid. These were then placed on a sheet of paper towel in order to absorb fluid.

Made an egg wash consisting of egg/milk/dollop of sour cream. This was seasoned with a pinch of salt. Also, did a mix of cornmeal/flour/cheddar cheese/squeeze of honey/pinch of salt/black pepper.

PREPPING FOR RED FRIED TOMATOES
PREPPING FOR RED FRIED TOMATOES

Placed tomatoes in egg wash for a few minutes. Then in cheesy cornmeal mix. These were then fried in a combination of hot canola and olive oil on both sides until they were crispy.

Served red fried tomatoes with an avocado dip. Oh, my red fried tomatoes were crispy and mouth-watering; just what my taste buds needed. Thank you, Bobby Flay.

A FEW OF JAMAICA’S FINEST #CALLALOO PLUS

So it’s back to basics for yours truly. It always warms my heart and stomach to indulge in Mother Nature’s offerings. I’m doing that with a few of Jamaica’s wholesome foods in the form of:

  • Callaloo (Jamaica’s spinach)
  • Breadfruit (great starchy substitute for rice, pasta, yam)
  • Avocado
  • Pumpkin
  • Plantain
  • Plum tomatoes
  • Garlic

Thanks to my neighborhood farmer’s market; I’m having one of the best times ever.

 

 

GRILLED BREADFRUIT WITH IDEAL PALS (ACKEE/CODFISH/CALLALOO)

Sunday’s brunch was quite a Jamaican affair. I went with one of my favorites, breadfruit which was roasted the previous day. This was done in oven at 450 degrees fahrenheit for approximately one hour. Peeled the tropical beauty and sliced:

SLICED BREADFRUIT FOR GRILLING
SLICED BREADFRUIT FOR GRILLING

Brushed slices with a little olive oil, sprinkled with a pinch of salt and then allowed my grill pan to do the work:

GRILLED BREADFRUIT SLICES
GRILLED BREADFRUIT SLICES

Served grilled slices of breadfruit with Jamaica’s national dish, ackee and codfish with slices of fried plantains, steamed callaloo (Jamaican spinach) and a slice of nature’s butter, avocado.

N.B – History books have stated that the breadfruit plant/tree was brought to Jamaica  from Tahiti in 1793. Over the years, this fruit has flourished in abundance. The young fruit is often boiled and used in soups and the mature version is ideal for roasting on an open flame (coal/wood), on stove top or oven.

Breadfruit is a great substitute for rice or bread. It is loaded with fiber, carbohydrates, vitamins, minerals, and other nutrients.

 

 

 

 

STILL BOUNCING THOSE TURKEY BALLS

Nothing goes to waste in my kitchen. Didn’t have to cook  an iota from scratch. A few days ago, made some spicy turkey balls in a sweet and sour sauce. Though firm on the exterior, they carried a ‘melt in the mouth’ experience to the taste buds.

As always, when I cook pasta, I make an extra portion. Thus, I had those succulent balls with leftover angel hair pasta which still carried just the right bite to same. Lo and behold, discovered some purple sautéed cabbage from a few days ago.  Decided to toss it in the mix. They provided contrasting hue to my juicy and sweet tomatoes and other foods.

Couldn’t help myself. You see, I could consume nature’s butter (avocado), day-in, day out. Glimpsed a lonely piece all by itself.  I wasn’t  going leave that creamy delight in a solitary state; so, I peppered same up (maybe, a bit too much) and made it a part of my dish.

All was well with my palate and I. Like before, my balls served me in a satisfying way.